Put a bowl of these next to a crudité platter and some olives, and your party platter is complete. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In a bowl, toss together 2 (15-ounce/425-g) cans drained chickpeas, 3 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon chili powder, and ¼ cup (35 g) pure maple sugar. Spread the chickpeas on the baking sheet and roast, stirring a few times, for 30 to 40 minutes, until the chickpeas are golden brown and crunchy. This will serve 4 to 6 people, depending on who gets access to the bowl. (If there are any left, once cooled completely they can be stored in an airtight container for up to 1 week.)
